As part of its VisionDairy Charter for sustainably sourced milk, chocolate giant Barry Callebaut has launched a pilot study that quantifies CO2 emission reduction in dairy cattle as a result of feed additives. This is in collaboration with plant-based feed additive producer Agolin and environmental certifier Gold Standard.

The use of animal feed additives – like Agolin’s – is widely recognized to reduce methane emissions in dairy cattle. However, in the past, there was no way to credibly verify this and thus assess the actual level of  CO2 reduction within our supply chain. 

“I am very pleased that we have been able to develop a methodology with Gold Standard and Agolin to credibly quantify and certify CO2 reductions,” comments Oliver von Hagen, director of sustainability global ingredients at Barry Callebaut Group.

“This closes an important gap and provides a great basis for us to scale up this work with our partners.”

Closing gaps in CO2 accounting
Studies took place in two locations – the Netherlands and the US. The interventions were targeted at dairy farms that supply the processors wher Barry Callebaut sources dairy products.

The Swiss chocolate supplier collaborated with Gold Standard – whose work centers on developing credible impact quantification – to develop the new methodology to measure and substantiate CO2 emission reduction in the dairy cattle involved in the study.

In the Netherlands, 47 dairy farms took part in the study covering a total of approximately 7,600 cows. Using the methodology developed with Gold Standard, it was verified that Agolin reduced 1,200 MT of CO2e between March and August 2020.

In the US study, 18 farms with around 7,600 cows participated. The Gold Standard methodology confirmed a reduction of roughly 500 MT of CO2e by the end of August 2020.

Reducing carbon footprint across the supply chain is a key target in Barry Callebaut’s Forever Chocolate plan, and dairy is deemed an “important piece of this puzzle.” According to the company, 44 percent of the cocoa and 44 percent of the other ingredients that the group uses for its products are sustainably sourced.

Plant-based chocolate
Dairy products are a key ingredient in many of the company’s chocolate products and it is also a significant contributor to corporate greenhouse gas emissions footprint.

Brands like Magnum and Galaxy introduced new plant-based products with indulgence at heart. This is growing the category from its niche into the mainstream.

Last August, chocolatier Lindt launched a vegan chocolate range made from oat milk. The launch was part of the Swiss chocolate and confectionery company’s HELLO range and promised to be “vegan and exquisite.”

And Last September, a descendant of John Cadbury and founder of British chocolate specialist, Love Cocoa, James Cadbury, launched his latest venture – the UK’s first oat milk chocolate range.